PILLSBURY BAKING
Makes 5 dozen truffles
Pumpkin-Butterscotch Truffles ooze with the flavors of fall and holiday celebrations.
INGREDIENTS
Baking spray with flour
1 box PILLSBURY Moist Supreme Perfectly Pumpkin Premium Cake Mix
1 cup water
1/3 cup vegetable oil
3 large eggs
1 tub PILLSBURY Creamy Supreme Cream Cheese Flavored Frosting, divided
4 cups butterscotch flavored baking chips
6 tablespoons baking sticks all-vegetable shortening or 1/2 cup all-vegetable shortening
1 cup finely chopped walnuts
DIRECTIONS
1.Heat oven to 350 degrees. Spray 13 x 9-inch baking pan with baking spray with flour. Prepare cake mix using the water, oil and eggs. Spread in prepared pan. Bake according to package directions. Cool completely in pan on wire rack.
2.Crumble cake into large bowl. Beat with electric mixer on medium speed until finely crumbled, about 2 minutes. Add 3/4 cup frosting. Beat until evenly blended. Cover and freeze 30 minutes.
3.Line tray with wax paper. Roll cake mixture into 60 (1-inch) balls. Place on wax paper. Cover and freeze 1 hour.
4.Microwave butterscotch chips and shortening in medium microwave-safe bowl on HIGH 2 minutes; stir. Microwave for additional 10-second intervals until completely melted and smooth when stirred.
5.Remove a few cake balls from freezer. Drop into coating mixture. Using a spoon, cover balls with coating, without stirring the balls into coating. Lift each truffle with fork, allowing excess coating to drip off into bowl. Using toothpick, gently push truffle off fork onto wax paper. Repeat
to coat remaining cake balls. (If coating thickens, microwave for additional 10 second intervals until desired consistency.) Chill 5 minutes or until coating is set.
6.Place remaining frosting in small heavy-duty resealable plastic bag. Cut small corner off bag. Squeeze a small dollop of frosting on top of each truffle. Dip firmly into walnuts to spread frosting and coat with walnuts. Let truffles stand at room temperature 30 minutes before serving.
TIP: To prepare only 16 truffles, prepare cake according to above directions, but use only one-fourth of prepared cake. Reserve remaining cake for another use. Spoon only 3 tablespoons frosting over cake crumbs. Use 1 1/2 cups butterscotch chips and 2 tablespoons shortening
when making coating and 1/4 cup walnuts for garnish.
Find this recipe and more holiday treats at pillsburybaking.com
